Cream Pie (Banana & Coconut ) Recipe

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This recipe for Cream Pie (Banana & Coconut ), by Patty Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Directions:

Directions:

Filling: Beat the egg yolks until light in color. Add sugar & cornstarch and mix thoroughly. Stir in milk. Pour into a heavy skillet, or saucepan. Cook the filling until thick stirring constantly. When cooked remove from heat and add the flavoring, also add 1 tablespoon of real butter. Mix together. If making coconut cream pie add 1 c of moist shredded coconut to the cooked filling.. If making banana cream pie, slice up about 2-3 bananas and put on bottom of baked crust. If your going to make meringue then put that on the filled pie and bake according to recipe for meringue. If your going to top the pie with whipped cream, then cover the pie with saran wrap, chill till cold and then put the whipped cream on just before serving.Meringue: Beat the saved egg whites until soft, then add the 1/4 tesp cream of tarter, and slowly add 1/3 c of sugar, whip electric mixer till stiff. Place the whipped meringue on the pie and be sure to go all the to edges of pie. Bake in oven 350º until light brown. (watch it, it burns easy!)

Personal
Notes:

Personal
Notes:

This makes a thick cream pie. Yummy!In Kent I had a friend in the neighborhood, Patty Cochran) This recipe came from her. I know it's easier to use a box mix for filling. However, homemade is really very good!!

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